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Post by steveinthecity on Aug 15, 2017 12:40:10 GMT -8
Never had those. How could you soften or dilute the heat at this point? At this point, the only solution is death... Maybe chop up little bits and add to chili or to a nachos topping? 'Pig Of Doom' just sounds too cool to let any go to waste. |
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Post by Bats on Aug 15, 2017 12:46:31 GMT -8
At this point, the only solution is death... Maybe chop up little bits and add to chili or to a nachos topping? 'Pig Of Doom' just sounds too cool to let any go to waste.My stubbornness will take care of that. There's only a few pieces left... |
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Post by Jimmers Nice Guy on Aug 15, 2017 14:26:26 GMT -8
...Frig,I drank a LOT as a bartender. Umm, James? You're supposed to serve the drinks...  three for them,one for me..it's all a blur of blenders and shakers  |
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Post by Jimmers Nice Guy on Aug 15, 2017 14:27:01 GMT -8
At this point, the only solution is death... Maybe chop up little bits and add to chili or to a nachos topping? 'Pig Of Doom' just sounds too cool to let any go to waste. Probably has no spoil date either. |
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slym2none
TCBF Member
Joined: December 2016
Posts: 3,540
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Post by slym2none on Aug 16, 2017 11:17:16 GMT -8
Now I want custard...
Tonight, shredding/chunking up the leftover pot roast, heating up the gravy, and making "hot open-faced roast beef sandwiches".
IOW, using up leftovers because poor. There is some corn and some lima beans in the fridge, might throw those together to make a cheap "succotash". Should be filling!
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slym2none
TCBF Member
Joined: December 2016
Posts: 3,540
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Post by slym2none on Aug 16, 2017 11:23:31 GMT -8
Revisited the Pig of Doom pork rind today  I swear it was hotter than it was yesterday. TP now in the fridge. I've just found out it's made with ghost chili  The Carolina Reaper is 2-3 times hotter than the ghost chili. I've just found out it's made with ghost chili Never had those. How could you soften or dilute the heat at this point? Milk has a chemical reaction with capsaicin (sp?) that turns off the heat, mostly. Protip - don't swallow the milk, unless you have lots of refrigerated TP. Spit it out. (That's where the "mostly" comes in to play, really.) I've just found out it's made with ghost chili Those ghost peppers are way up the scale!  I really like the flavour that most of those hot-as- peppers can give, but you have to get past the heat first! A habanero is like an ancho on steroids, flavour-wise. Just with 1000X the heat! I found that smoking and then aging the peppers can tame some of the heat without losing a lot of flavour. I have smoked & dried habs I grew and processed myself from 15+ years ago. They are fine, and like I said, the heat is toned down enough (for me, anyway,) to be able to enjoy the flavour as well. |
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Post by Bats on Aug 16, 2017 13:49:41 GMT -8
I've just found out it's made with ghost chili The Carolina Reaper is 2-3 times hotter than the ghost chili. That is just evil!  |
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Post by The Curmudgeon on Aug 16, 2017 14:06:41 GMT -8
I ate a whole Habanero once. Eff those effers. I couldn't breathe for 5 minutes.
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Post by Bats on Aug 16, 2017 14:10:37 GMT -8
I ate a whole Habanero once. Eff those effers. I couldn't breathe for 5 minutes.  I love chili in cooking. But raw? That takes some guts. |
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Post by Jimmers Nice Guy on Aug 16, 2017 16:10:26 GMT -8
I ate a whole Habanero once. Eff those effers. I couldn't breathe for 5 minutes. I've grown a few bonnet trees and found that if I let them get fairly ripe on the stem,they were a little more bearable. I use chilli d'arbol in my 'Texas' chilli.Those,beef,beef broth onions garlic and spices.That's about it.Sometimes I get weird and throw some chopped 'taters and 'maters in. And.......tacos tonight!!! 🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮 🌮 |
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Post by steveinthecity on Aug 16, 2017 19:13:11 GMT -8
I ate a whole Habanero once. Eff those effers. I couldn't breathe for 5 minutes. I've grown a few bonnet trees and found that if I let them get fairly ripe on the stem,they were a little more bearable. I use chilli d'arbol in my 'Texas' chilli.Those,beef,beef broth onions garlic and spices.That's about it.Sometimes I get weird and throw some chopped 'taters and 'maters in. And.......tacos tonight!!! 🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮🌮 🌮I've booked a redeye. Do y'all have Uber or something so I can get there from MacDonald? |
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Post by Jimmers Nice Guy on Aug 16, 2017 22:37:37 GMT -8
Uber,Blue Line..if you're late,we made plenty for a day or two.
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Post by Jimmers Nice Guy on Aug 16, 2017 22:41:06 GMT -8
Or i'm sure I could find you an underground driver..the car may smell like strawberries and have glitter all over though...
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Post by Bats on Aug 17, 2017 2:03:34 GMT -8
Or i'm sure I could find you an underground driver..the car may smell like strawberries and have glitter all over though... |
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Post by Bats on Aug 17, 2017 2:06:44 GMT -8
For breakfast: a nice healthy bowl of wholewheat cereal.
For second breakfast: bacon and eggs.
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I swear it was hotter than it was yesterday. TP now in the fridge.
